Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk | How to make Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk

By Prerna Priya  |  23rd Sep 2016  |  
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  • Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk, How to make Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk
Tangy Curry Leaves Machali (Fish Curry) In Coconut Milkby Prerna Priya
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

28

0

About Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk Recipe

Fish is a really nutritious food, being rich in protein, vitamins and minerals which are essential to maintain good health. This is my all time favourite and easy fish dish. I simply love this one and its a must make dish for everyone. Coconut Milk takes this dish to another level.

Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk is a delicious dish which is liked by people of all age groups. Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk by Prerna Priya has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk at many restaurants and you can also prepare this at home. This authentic and mouthwatering Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk is a good option for you. The flavour of Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk is tempting and you will enjoy each bite of this. Try this Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk on weekends and impress your family and friends. You can comment and rate the Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk recipe on the page below.

Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk

Ingredients to make Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk

  • Rohu Fish(Any other fish would do)- 750 gms
  • For the Gravy:Ingredients listed below
  • onion-2 large finely sliced
  • tomatoes-3( 1 chopped and 2 pureed)
  • ginger – garlic-1 tsp grated
  • mustard seeds-2 pinch
  • curry leaves-few
  • red chilly powder-1 tsp
  • turmeric powder-1/2 tsp
  • jeera(Cumin) powder-1 tsp
  • Dhania(coriander) powder-1 tsp
  • Garam masala-1/2 tsp
  • Chaat masala-1 tsp
  • coconut milk-1 cup
  • salt to taste
  • Chopped coriander leaves
  • mustard Oil - 10-12 tbsp
  • For the Marination-Ingredients listed bellow
  • turmeric – 1/2 tsp
  • red chilli to taste-1/2 tsp
  • lemon juice

How to make Tangy Curry Leaves Machali (Fish Curry) In Coconut Milk

  1. Wash and clean fish. Mix all the ingredients for the marinade. Keep aside for 10 minutes.
  2. Heat mustard oil in the pan, shallow fry the fish pieces till golden.
  3. In the same oil, add mustard seeds and let it crackle. Add the sliced onions and curry leaves. Cook till onions turn translucent. Add in the chopped tomatoes.
  4. Make puree of tomatoes and ginger-garlic. Keep aside.
  5. Add all the masalas required for the gravy. Add the salt.
  6. Cook till oil leaves the sides. Add tomato puree mixture and stir once.
  7. Arrange the fish pieces over the masalas. Sprinkle coriander leaves and flip the fish once.
  8. Cover and cook for 2 minutes.
  9. Add the coconut milk and let the gravy simmer till it becomes semi thick.
  10. Serve hot with steaming rice.

My Tip:

Coconut Milk and Curry Leaves adds a different dimension to this dish. Chaat Masala gives it a tangy flavour.

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